Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pickled red beet eggs (pa dutch). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. Cook, drain, and skin beets if not using canned. Place eggs in a large jar and pour cooled beet mixture over.
Pickled Red Beet Eggs (PA Dutch) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Pickled Red Beet Eggs (PA Dutch) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook pickled red beet eggs (pa dutch) using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pickled Red Beet Eggs
(PA Dutch):
- Take 12 Hard Boiled Eggs
- Get 2 can Sliced Red Beets, strained and liquid reserved
- Make ready 2/3 cup Sugar
- Make ready 1/2 tbsp Salt
- Take 3/4 cup Apple Cider Vinegar
In the plethora of bars and hoseys (volunteer fire companies) that dot the landscape in towns all across the coal region, you will often find a jar of red beet eggs waiting for patrons to purchase. I want to explore the world of pickled beets, eggs, the combination of pickled eggs and beets, and the PA Dutch influence on beets and eggs. I want to shed some light on various recipes and provide a favorite pickled red beet eggs recipe, called Pennsylvania Dutch Pickled Red Beet Eggs. These are simple to make and my family's favorite.
Instructions to make Pickled Red Beet Eggs
(PA Dutch):
- Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt.
- Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes.
- After 11 minutes has elapsed, remove from stove and run cold water over the eggs. Once cool enough to touch, peel those suckers and place whole eggs in a large container. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this)
- TO MAKE PICKLING LIQUID
- Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
- Pour liquid over the beets in the container. You can add the sliced beets at this time. We like to eat them pickled as well.
- Tighly cover and refrigerate for at least 48 hours. These will keep in the fridge for up to 3 weeks. The longer they sit the prettier and more flavorful they are.
- Eat 'em up!! We always have these on hand. Slice in half, sprinkle with salt and pepper and devour. My kids eat them as after school snacks.
We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any.
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